Smoked Oyster Beignets
Smoked Oyster Beignets
Ingredients
For the Beignets
- 450 g plain flour
- 180 g warm water
- 120 g whole milk
- 1 egg, large
- 7 g active dry yeast
- 10 g caster sugar
- 8 g fine salt
- 42 g unsalted butter, softened
- 100-120 g smoked oysters, very well drained and finely chopped
- to taste black pepper
- 1 teaspoon smoked oyster oil, optional
- as needed neutral oil, for frying
For the Nori Salt
- 6 g fine sea salt
- 3 g nori sheets, chopped/torn into pieces
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and caster sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the whole milk and egg to the yeast mixture and whisk well to combine.
⏱️ 2 min
- 3
Gradually add the plain flour and fine salt to the wet ingredients. Mix until a shaggy, rough dough forms.
⏱️ 3 min
- 4
Transfer the dough to a stand mixer with a dough hook attachment (or knead by hand). Knead on low-medium speed until the dough starts to become smooth and elastic, about 5-7 minutes.
⏱️ 7 min
- 5
Gradually add the softened unsalted butter, a small piece at a time, mixing until each addition is fully incorporated before adding the next. Continue mixing until the dough is soft, elastic, and slightly sticky, about another 5-10 minutes.
⏱️ 10 min
- 6
Ensure the smoked oysters are very well drained and pat them thoroughly dry with paper towels. Finely chop them.
⏱️ 3 min
- 7
Fold the finely chopped smoked oysters into the dough along with black pepper to taste and the optional smoked oyster oil. Mix until just combined.
⏱️ 2 min
- 8
Lightly oil a large container. Transfer the dough to the oiled container, turning it once to coat all sides. Cover the container tightly.
⏱️ 1 min
- 9
Place the dough in the refrigerator to prove overnight (at least 8 hours, up to 24 hours).
⏱️ 480 min
- 10
The next day, remove the dough from the refrigerator and let it come to room temperature for about 30 minutes to an hour.
⏱️ 60 min
- 11
While the dough is warming, prepare the Nori Salt: In a small bowl, combine the fine sea salt and chopped/torn nori sheets. Mix well and set aside.
⏱️ 2 min
- 12
Heat neutral oil for frying in a deep pot or Dutch oven to 175°C (350°F). The oil should be deep enough to fully submerge the beignets.
⏱️ 5 min•🌡️ 175
- 13
Lightly flour a clean work surface. Gently turn the dough out onto the floured surface. Roll or pat the dough to about 1/2 inch (1.25 cm) thickness.
⏱️ 3 min
- 14
Cut the dough into approximately 2-inch (5 cm) squares or desired shapes. You should get around 20 pieces.
⏱️ 3 min
- 15
Carefully place a few beignet pieces into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed.
⏱️ 8 min•🌡️ 175
- 16
Using a slotted spoon, remove the cooked beignets from the oil and transfer them to a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min
- 17
Repeat with the remaining dough, ensuring the oil temperature stays consistent between batches.
⏱️ 8 min•🌡️ 175
- 18
Serve the smoked oyster beignets warm, sprinkled generously with the prepared Nori Salt.
⏱️ 1 min
Kitchen Tools
Smoked Oyster Beignets
For the Beignets
- 450 g plain flour
- 180 g warm water
- 120 g whole milk
- 1 egg, large
- 7 g active dry yeast
- 10 g caster sugar
- 8 g fine salt
- 42 g unsalted butter, softened
- 100-120 g smoked oysters, very well drained and finely chopped
- to taste black pepper
- 1 teaspoon smoked oyster oil, optional
- as needed neutral oil, for frying
For the Nori Salt
- 6 g fine sea salt
- 3 g nori sheets, chopped/torn into pieces
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and caster sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the whole milk and egg to the yeast mixture and whisk well to combine.
⏱️ 2 min - 3
Gradually add the plain flour and fine salt to the wet ingredients. Mix until a shaggy, rough dough forms.
⏱️ 3 min - 4
Transfer the dough to a stand mixer with a dough hook attachment (or knead by hand). Knead on low-medium speed until the dough starts to become smooth and elastic, about 5-7 minutes.
⏱️ 7 min - 5
Gradually add the softened unsalted butter, a small piece at a time, mixing until each addition is fully incorporated before adding the next. Continue mixing until the dough is soft, elastic, and slightly sticky, about another 5-10 minutes.
⏱️ 10 min - 6
Ensure the smoked oysters are very well drained and pat them thoroughly dry with paper towels. Finely chop them.
⏱️ 3 min - 7
Fold the finely chopped smoked oysters into the dough along with black pepper to taste and the optional smoked oyster oil. Mix until just combined.
⏱️ 2 min - 8
Lightly oil a large container. Transfer the dough to the oiled container, turning it once to coat all sides. Cover the container tightly.
⏱️ 1 min - 9
Place the dough in the refrigerator to prove overnight (at least 8 hours, up to 24 hours).
⏱️ 480 min - 10
The next day, remove the dough from the refrigerator and let it come to room temperature for about 30 minutes to an hour.
⏱️ 60 min - 11
While the dough is warming, prepare the Nori Salt: In a small bowl, combine the fine sea salt and chopped/torn nori sheets. Mix well and set aside.
⏱️ 2 min - 12
Heat neutral oil for frying in a deep pot or Dutch oven to 175°C (350°F). The oil should be deep enough to fully submerge the beignets.
⏱️ 5 min•🌡️ 175 - 13
Lightly flour a clean work surface. Gently turn the dough out onto the floured surface. Roll or pat the dough to about 1/2 inch (1.25 cm) thickness.
⏱️ 3 min - 14
Cut the dough into approximately 2-inch (5 cm) squares or desired shapes. You should get around 20 pieces.
⏱️ 3 min - 15
Carefully place a few beignet pieces into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed.
⏱️ 8 min•🌡️ 175 - 16
Using a slotted spoon, remove the cooked beignets from the oil and transfer them to a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min - 17
Repeat with the remaining dough, ensuring the oil temperature stays consistent between batches.
⏱️ 8 min•🌡️ 175 - 18
Serve the smoked oyster beignets warm, sprinkled generously with the prepared Nori Salt.
⏱️ 1 min